New to the forum

[Smokemifyougotem]

Hi, been smoking a while, grew up on a farm butchering our own meat and processing our game but came to smoking more recently and have gotten into making bacon even more recently. Here’s pics of my first to batches and the 20lbs I have curing in the fridge which should be ready to smoke next Tuesday. Love to hear any tips you may have. The second pic is buckboard bacon and in the fridge is 8lbs of belly and 12lbs of shoulder.

smokem

 

[jcam222]

Welcome from Ohio. Bacon looks great. I’m a big fan of buckboard bacon too.

 

[TNJAKE]

Welcome from Tennessee. Bacon looks good. Glad you have some beer in the fridge

 

[kruizer]

Welcome to SMF from Minnesota.

 

[flatbroke]

Welcome to SMF. Thanks for sharing

 

[Smokemifyougotem]

Thanks guys, I forgot to mention I’m from Alberta

 

[SmokinAl]

Welcome to SMF!
I haven’t smoked BBB in a while, but bellies are getting scarce around here & butts are cheap as hell, so next batch may be BBB!
Al

 

[millerbuilds]

Welcome to SMF from North Texas.
That bacon looks really good!

Smoke ON!

- Jason

 

[JC in GB]

Welcome from Wisconsin.

JC

 

[pushok2018]

Welcome from NorCal! Those two pieces in your fridge look beautiful!